Process for the preservation of alimentary substances such as meat, fish, poultry, game, and the like.



L. F. BULLGT. PROCESS FOR THE PRESERVATION 0F ALIMEN'IARY SUBSTANCESSUCH AS MEAT, FISH, POULTRY, GAME, AND THE LIKE.

APPLICATION TILED MAY 29, 1913. 1, 1 1 9,398.

2 SHEETS-SHEET 1.

Patented Dec. 1, 1914.

L. F. BULLGT. PROCESS FOR THE PRESERVATION 0F ALIMENTARY SUBSTANCES SUCHAS MEAT, FISH, POULTRY, GAME, AND THE LIKE. APPLICATION FILED MAY 29,1913.

1,119,398. Patented Dec.1,1914.

2 SHEETS-BHEET 2.

UMTED STATEE PATENT @lEFlQE.

LOUIS'FREJJEZRICK BULLUT, 0F SYDNEY, NEW SOUTH WALES, AUSTRALIA.

PROCESS FOR THE PRESERVATION OF ALIMENTARY SUBSTANCES SUCH AS MEAT,FISH, POULTRY, GAME, AND THE LIKE.

Application filed May 29, 1913.

To all whom it may concern Be it known that I, Louis FREDERICK BUL- Lor,of Builders Exchange, 12 Castlereagh street, Sydney, in the State of NewSouth Wales, Commonwealth of Australia, agent, have invented a certainnew and useful Improvement in processes for the Preservation ofAlimentary Substances such as Meat, Fish, Poultry, Game, and the like,of which the following is a specification.

This invention appertains to the known dry process for the preserving ofalimentary substances such as meat, fish, poultry, game and the like,wherein the treatment is effected in two steps, firstly, in an airtightchamber by the subjection of the substances to the fumes of an admixtureof vegetable charcoal, golden wattle bark, sulfur, saltpeter, extract ofeucalyptus and oil of cmnamon, and secondly, by a special chillingprocess in a further chamber. And the present invention has been devisedto effect such improvements in the process recited that not only is thepreserving positively and invariably accomplished, which feature is notachieved by the beforementioned process as at present employed, butfurthermore the cost factor is reduced by the elimination of the specialchilling operation or cycle. And according to this invention theseimprovements consist firstly in fumigating the subjects with theadmixture of the beforementioned known ingredients in the knownproportions, viz

1. Vegetable charcoal 8 ounces 2. Golden wattle bark--- 4: ounces 3.Saltpeter 2 ounces 4. Sulfur l ounces 5. Extract of eucalyptus- 1 dram6. Oil of cinnamon 1 dram suitable) and connecting to said chamber amercury pressure gage and effecting the fumigating operation in thefollowing manner viz :The subjects to be treated being introduced intothe chamber, and also a tray or trays containing the fumigating charge,

Specification of Letters Patent.

Patented Dec. .11, 1914.

Serial No. 770,722.

the chamber is closed and the valve or valves in the top of the chamberbeing opened, heat is applied externally to the bottom of the chamberand underneath the fumigating tray, the fumes thus created will forcethe contained oxygen from the chamber and subjects and when the whole ofthe oxygen is exhausted, which will be indicated by a constant stream ofthe fumes from the open valve or valves, the latter will be closedrendering the chamber air tight. The chamber being fully closed thepressure of the fumes being generated therein will be indicated on themercury gage mentioned and when the pressure reaches approximately oneand a half pounds the heat application described is cut ofl. 'lhirdly,when the fumigation process carried out as described has reached thepoint for removing the heat, in a short period of time the pressure willcommence to decrease consequent upon the absorption of the fumes by thesubjects under treatment and when the pressure has decreased to half apound of vacuum, chlorin gas is introduced into I the chamber, throughhygroscopic material, by any suitable means until the pressure is raisedto normal or atmospheric pressure. The subjects will require to beretained in the chamber for several hours, and I have found byexperiment the period for mutton is 8 hours and for beef 10 hours.

After the treatment described the subjects can be removed from thechamber but must be carefully handled until the seal is perfectly setwhich takes about twelve hours when for local consumption the treatmentis complete.

For exporting purposes the subjects after above treatment would be keptin any approved chamber subjected to a temperature of 40 degreesFahrenheit which treatment will maintain them fully preserved for atleast three months.

Referring to the accompanying drawings, Figure 1 is a perspective viewof the fumigating chamber in accordance with the invention and Fig. 2 isa sectional elevation-of the same.

In the illustration the fumigating chamber 2 has a conical top 3 so thatno corners or recesses are provided within which any oxygen may beretained said top being provided with a valvular outlet pipe 4 and alsowith a mercury pressure gage 5 communi- I cating therewith andcontrolled by the valve 6.

The door 7 of the chamber 2 is closely fitted and bears upon a strip 8of resilient material such as rubber fitting over the holding down studs9 the door being effectively sealed by the nuts on said studs torcingsame into air tight contact with said strip 8,

The chamber 2, provided with diametrically opposite transparent insetsl0 constitilting peep holes for inspection of the interior to ascertainthe progress of thegen eration of the fumes, is mounted above the iiooror ground level as shown for the introduction oil? a suitable heatingmedium there under and underlying the trays ll carrying the fumigatingmedium.

The chlorin gas drum or container 12 is positioned above the chamber 2being con nected thereto by the pipe 13 controlled by the valve 1dtherein said pipe containing a lining of any suitable hygroscopicmaterial for absorbing any moisture.

in use, the meat or other subjects to be treated are introduced into thechamber E2 and hung from the bars 15 provided near the top as shown andthe tray or trays ll containing the tumigating medium described placedon the bottom of said chamber. v

The door 7, and valve 6 to mercury pressure gage 5, and valve M in pipe13 connected to the chlorin gas container 12 are closed and the valve ofthe outlet pipe 4 being left open the process before described isproceeded with.

In the case of heavy carcasses of beef or pork requiring considerablepenetration,

the fumigating charge and process are repeated'about two hours after thefirst treatment has been efiected.

intense What I claim and desire to secure by Letters Patent of theUnited States is:

of charcoal, s'altpeter, sulfur, golden wattle bark, extract ofeucalyptus and oil of cinnamon, until all free oxygen has disappeared,while the substances are in an inclosed space, and subsequentlyintroducing chlorin.

2. A process for preserving foods which consists in exposing thesubstances to be treated to the action of fumes or a mixture ofcharcoal, saltpeter, sulfur, golden wattle bark, extract of eucalyptusand oil of cinnamon, until all tree oxygen has disappeared, and under apressure or one and a half of a pound per square inch above atmosphericpressure, while the substances are inan inclosed space, and subsequentlyintroducing chlorin.

3. A process for preserving foods which consists in exposing thesubstances to be treated to the action of fumes of a mixture ofcharcoal, saltpeter, sulfur, golden wattle bark, extract of eucalyptusand oil of cinnamon, until all free oxygen has disappeared, and under apressure of one and a half of a pound per square inch above atmosphericpressure, while the substances are 1n an inclosed space, andsubsequently introducing chlorin when the pressure is reduced to apartial vacuum of half a pound per square I inch below atmosphericpressure.

Signed at Sydney, New South Wales aforesaid, the day of April 1913 inthe presence of two subscribing witnesses.

Lotus rnnnnnrcn nnnnor'.

VJitnesses E. B. Srenonr,

Warmer Srelnolv'r.

